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Chicken And Vegetable Noodle Soup
Lindsay says: Everybody knows that chicken noodle soup is good for the soul - and for growing children! This version sneaks in some healthy vegetables too. You can use any pasta that you have on hand, and in fact younger children find the soup easier to eat with something like farfalle or pasta bows than the traditional egg "noodle".
Ingredients: 1 3-4 pound chicken, skinned and cut into chunks, or 4 skinless, boneless
chicken breasts, chopped. Either: Approximately 4 tablespoons chicken bouillon granules (more or less to suit
taste) Or: 1 quart home-made chicken stock (topped up with more water if necessary) Remove the chicken and set aside to cool, then remove the bones (if necessary) and cut into small pieces or shred. Bring the stock back up to the boil and add the pasta (check the recommended cooking time), carrots and sweet corn. Add the chicken pieces back to the pot just before the pasta is done. More Chicken Recipes Back to Family Recipes |
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